I love when one simple technique can elevate a recipe that is already great to something even better. We already have a basic turkey burger that we love, but recently we tried this version from Josie and we were sold. In a genius technique, this method involves grinding up dried porcini mushrooms to a powder and coating the burger patties with the mushroom mixture before cooking. It adds a nice pop of mushroom flavor and also seals in moisture for a nice, juicy burger.

The first time we made these we had friends over for dinner and later that evening one of them texted to say, “I’m going to put mushroom powder on every burger I make!” For my part, I’ll definitely be sure to keep dried porcinis on hand any time I want to give a burger that extra bit of oomph. We haven’t tried this with additional sauce because there is really no need, but if I were going to add one, I think a garlic-herb aioli would be a nice pairing.

Directions

Place the dried mushrooms in the bowl of a food processor. Pulse repeatedly until the mixture is a finely ground powder. Transfer the powder to a shallow dish such as a pie plate. In a large bowl, combine the ground turkey, salt, pepper, garlic, Worcestershire, Dijon, chives and parsley. Mix together until evenly combined. Form into 4 patties. Coat the outside of the patties in the mushroom powder.

Heat oil in a skillet over medium heat. (Alternatively heat a grill, and oil the grates.) Add the patties to the pan and cook until well browned on the first side, about 4 minutes. Flip the burgers and continue to cook on the second side until well browned outside and the internal temperature reads 160˚ F in the center. A few minutes before the burgers will be done cooking, top with the sliced havarti and let melt. Remove the burgers from the pan. Assemble on buns with lettuce, etc. as desired.